Goat meat isn’t extremely common here in the U.S., but it is pretty popular almost everywhere else in the world. Person for person, more people are eating goat on this planet than any other meat.
It turns out that all these goat-eaters are on to something. Goat meat is kind of a powerhouse when it comes to nutritional value. It contains more protein per serving than beef, and boasts high levels of iron and potassium.
The only caveat is that in order to get ultra-lean goat meat nice and tender, you have to cook it for a loooong time. That’s were the Instant Pot (or pressure cooker) comes to the rescue. Instead of making it an all-day affair, you can have tender goat ready to eat in about an hour.
Instant Pot Curry Goat is a recreation of a classic Caribbean dish. With just a few choice ingredients, you can create some really substantial flavor. Serve this on top of some riced cauliflower, and you’ve got one hearty and nutritious meal.
If you’re having trouble finding goat meat (try an international farmers market), try substituting lamb or beef stew meat (bone-in, if possible) in this recipe.
First season the goat meat with a tablespoon of curry powder and some salt and pepper.
Turn your Instant Pot on “Sauté” and add a couple tablespoons of coconut oil. Working in batches, brown the goat meat on all sides.
Add in a chopped onion, one seeded and minced Scotch Bonnet pepper and six minced cloves of garlic. Cook until the onion starts to get tender, 4-5 minutes.
Add two tablespoons of curry powder and one tablespoon of tomato paste to the pot. Cook until everything starts to brown, about 2-3 minutes.
Pour in one cup of chicken stock and use a spoon to deglaze the bottom of the pot.
Add the goat back in to the pot along with a few sprigs of thyme. Lock the lid, and set the Instant Pot on high pressure for 40 minutes.
Once the timer goes off, allow the pressure to release naturally. Removed the lid, turn the Instant Pot back on “Sauté”, and simmer until the liquid has thickened and reduced by half, about 5-10 minutes.
Garnish with green onions and season with salt and pepper to taste before serving. Enjoy!
- 3 pounds bone-in goat meat, cubed
- 1 large onion, diced
- 6 cloves garlic, minced
- 4-5 sprigs fresh thyme
- 1 Scotch bonnet pepper, seeded and minced (optional)
- 3 tablespoons curry powder, divided
- 1 cup chicken stock
- 1 tablespoon tomato paste
- 2 tablespoons coconut oil
- green onions, sliced
- sea salt
- black pepper
- Place the goat meat in a large mixing bowl and season with 1 tablespoon curry powder, a large pinch of salt and a pinch of black pepper.
- Turn the Instant Pot on the "Sauté" setting and add the coconut oil. Working in batches, brown the goat meat on all sides. Transfer to a plate.
- Add the onion, pepper, and garlic to the pot. Cook until the onion is tender, about 4-5 minutes.
- Stir in the tomato paste and remaining two tablespoons of curry powder. Cook until aromatic and brown, about 2-3 minutes.
- Pour in the chicken stock and use a spoon to scrape the bottom of the pot. Add the goat back in along with any accumulated juices. Add in the thyme. Lock the lid and set the Instant Pot on "Pressure Cook" for 40 minutes.
- Allow the pressure to release naturally. Remove the lid, turn the Instant Pot back on to "Sauté." Simmer for 5 -10 minutes until the liquid has thickened and reduced by about half.
- Season with salt and pepper to taste and garnish with green onion before serving.